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Grilled Greek Pita Pizzas
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Serves 6 mini pizzas
|2 tablespoons Extra Virgin olive oil|
|1 package fresh baby spinach|
|1 large Vidalia onion, small diced|
|3 cloves fresh garlic, minced|
|1 tablespoon fresh oregano, slightly chopped|
|1/2 lb French Feta cheese, crumbled|
|1 1/2 cups shredded mozzarella cheese|
|1 package grape tomatoes, washed, dried and halved|
|1 cup pitted Kalamata olives, halved|
|Freshly ground pepper|
|1 package pita bread|
- Sauté onions and garlic in olive oil in large skillet on medium heat until lightly browned, about 10 minutes. Add spinach and sauté until wilted. Season with salt and pepper to taste and add fresh oregano. Turn off heat and set aside until ready to top pizza.
- Take one whole pita bread and brush one side with olive oil. Spread spinach mixture evenly over top, then Kalamata olives, grape tomatoes, feta cheese, and finish with the mozzarella. (When the mozzarella melts, it will hold the feta and the other ingredients in place.)
- Grill for about 5 minutes on indirect heat with grill covered or until cheese is melted and golden brown.
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